Beans and Bacon

Windsor beans should be served young, and fresh gathered. Boil them in salt and water; when done, drain them, and lay the bacon over the beans without any sauce. The bacon should be fat, and nicely boiled. Send up separately, in a sauce-boat, chopped parsley in melted butter. Beans are likewise an excellent garnish to a ham; serve them plain around it. Duffin beans are a very good substitute for Windsor, only skin them before boiling.